Skinny Chicken Moussaka

This lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 8 mins
• Total Time: 1 hr 38 mins
• Calories: 537 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 pinch ground nutmeg
• ¾ cup water
• 1 teaspoon cornstarch
• salt and ground black pepper to taste
• 1 onion, finely chopped
• ¾ cup grated Parmesan cheese
• 2 tablespoons tomato paste
• 1 ½ teaspoons dried oregano
• 4 cloves garlic, crushed
• 1 bunch fresh parsley, chopped
• 1 pound skinless, boneless chicken breasts, cut into thin strips
• 1 ½ cups Greek yogurt
• 3 tablespoons olive oil, divided, or to taste
• ¾ cup dry red wine
• 2 eggplants, sliced 1/8-inch thick
• 2 eggs, lightly whisked

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spread eggplant slices on 2 baking sheets. Brush each side lightly with 1 tablespoon olive oil.

Step 2

Bake in the preheated oven until slices are soft and floppy, about 25 minutes.

Step 3

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Stir in garlic, cinnamon, and oregano. Add chicken strips; cook until browned, about 5 minutes. Stir in red wine, water, and tomato paste. Simmer sauce until thickened, 20 to 30 minutes. Stir in parsley, salt, and pepper.

Step 4

Measure cornstarch into a bowl. Mix in yogurt slowly until no lumps remain. Mix in eggs and nutmeg.

Step 5

Grease a baking dish with remaining 1 tablespoon olive oil. Cover the bottom with a layer of eggplant slices. Top with 1/2 of the chicken mixture. Repeat layers once more, ending with eggplant slices on top. Pour yogurt mixture on top, carefully smoothing it out.

Step 6

Bake in the preheated oven until topping is golden and bubbling, 40 to 45 minutes. Let moussaka rest for 30 minutes to ensure slices don't fall apart.